Need help with genoise sponge for swiss roll
I used Rose Levy Beranbaum's genoise sponge recipe from Cake Bible as the sponge for my buche noel. After 4 failed attempts, I'm frustrated but I haven't given up!
I baked the sponge at 400F for 10 min in a 10x5 jelly roll pan. This recipe uses both cake flour and cornstarch as well as some clarified butter. Out of the oven, the sponges have been 1) a bit rubbery, 2) had flour clumps, and 3) had tons of air bubbles on the surface. I tweaked the temperature and time a bit during each of my attempts but realized that it probably has more to do with my ability to fold in the flour. Despite carefully trying to incorporate, I can't seem to get it right. I did notice too that the eggs (which are whipped whole, not separated) may have been slightly overwhipped. Would this affect my ability to fold? Do you have any other tips or suggestions? I'm determined to get it right!